Navarin d'Agneau

Name: Navarin d'Agneau
Yield: 3 servings
Cuisine: French
Ingredients: 1kg lamb shoulder or neck, in chunks; 1 tbsp flour; 1 tbsp tomato paste; 750ml stock and a bouquet garni; Baby carrots and baby turnips; Small new potatoes; Peas and green beans

Navarin d'agneau/nah-vah-RAN dah-NYOH/

Also known as: Navarin Printanier, French Spring Lamb Stew, Navarin of Lamb

About this dish

A spring lamb stew with baby turnips, carrots, potatoes, peas and green beans in a light tomato-tinged sauce.

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Ingredients

🐑1kg lamb shoulder or neck, in chunks

🌾1 tbsp flour

🍅1 tbsp tomato paste

🍲750ml stock and a bouquet garni

🥕Baby carrots and baby turnips

🥔Small new potatoes

🫛Peas and green beans

Method

Serves 3

Brown the lamb in batches, then sprinkle with flour and stir in the tomato paste.

Add the stock and bouquet garni and simmer gently for 1 hour.

Add the potatoes, carrots and turnips and cook for 25 minutes more.

Add the peas and beans for the last 5–10 minutes.

Season and serve with parsley.

✓ What Makes it Authentic

Navarin is a classic French bourgeois stew; the 'printanier' version made with new spring vegetables is the best known.

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